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Deb Kennedy, PhD - Kitchen Magic: Transforming Health
Set yourself on a path toward a healthier and more vibrant life
Join us for a captivating live event featuring Dr. Deb Kennedy, a distinguished expert in the realm of culinary wellness and teaching kitchens.
Dr. Deb's extensive knowledge and passion for the transformative power of food make her a trusted guide on the journey to better health through the kitchen. In this enlightening event, Dr. Deb will share her insights into harnessing the potential of a kitchen to be a place of learning and transformation, offering practical tips and evidence-based strategies that can empower you and others to make healthier choices without sacrificing taste.
During this engaging presentation, you will gain a deeper understanding of what it takes to create a kitchen that promotes health, community and wellbeing. Dr. Deb will explore the science behind creating a teaching kitchen and transforming yours, revealing how simple modifications in your kitchen can lead to significant improvements.
Bring all your questions, and don't miss this opportunity to embark on a culinary journey with Dr. Deb Kennedy and uncover the magic that can transform your kitchen and your health.
About Deb Kennedy, PhD
Deb Kennedy, PhD nutritionist, chef and Value-Based Medicine certified, is dedicated to helping people improve their health through food. She received her Ph.D. in Nutritional Biochemistry from Tufts University, and previously held roles with Tufts Human Nutrition Research Center for Aging, Yale’s Prevention Research Center, Babies and Children’s Hospital at New York Presbyterian, Cornell University, and Dartmouth-Hitchcock Medical Center. She also held the position of first Chair for Best Practices at the Teaching Kitchen Collaborative (CIA) and was an instructor in Culinary Nutrition at the New England Culinary Institute.
A pioneer in the growing field of culinary medicine, and self-proclaimed food warrior, Dr. Kennedy is the author of multiple books, including The Culinary Medicine Textbook, a five-volume publication to date that uses her research in food, flavor, eating and nutrition to lay out the concepts and fundamental topics needed to master culinary medicine. For the last several years, Deb, along with 40 nutritionists and a dozen chefs from around the world, created culinary competencies for nutrition recommendations. She has developed the Food Coach Academy based on this work, which is delivered in a science-based modular format that provides individuals with expertise needed to use the power of food to transform health.
Wednesday, October 11th
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Related Video FAQs:
- Can you talk about freezing beans for later use?
- Can you share why you built the Food Coach Academy, in relation to underprivileged groups?
- Are there some good models for teaching food shopping/cooking to underserved/marginalized populations? Example: those who are getting their food from the local food bank?
- Can we still join for Taste & Flavor and do it at our own pace?
- How many cups of apples and pears in that apple sauce recipe you mentioned?
- I would like to take the Food Coach Academy course but I will not be able to until January. Will we need to purchase your books for the course?
- Why do you need to cut up veggies if you are making stock?
- Next month I will have my "honorary" granddaughter, age 4, visiting. Do I need to be careful of feeding her chia or hemp seeds?
- What type of containers and what items do you keep in bulk?
- What do you think is overall the biggest stumbling block to have a purposeful kitchen?
- What are the top 3 things we need to teach families in our communities about getting healthier in the kitchen cooking?
About this Event